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Sautéing: This is a cooking technique used to prepare food quickly in a shallow pan, with minimal oil or fat, and at high temperatures. This method of cooking is derived from French cuisine and makes use of gripping the handle of the pan firmly and using a sharp elbow motion to keep the food moving. This technique allows heat to distribute evenly throughout the food.

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  3. Sautéing: This is a cooking technique used to prepare food quickly in a shallow pan, with minimal oil or fat, and at high temperatures. This method of cooking is derived from French cuisine and makes use of gripping the handle of the pan firmly and using a sharp elbow motion to keep the food moving. This technique allows heat to distribute evenly throughout the food.
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